Sugar cookie sauce

1 cup water

1/2 cup white sugar

1/3 cup brown sugar

1 tsp vanilla extract

1 tsp butter flavoured olive oil

1/4 hyphen 1/2 tsp almond extract adjust according to your taste

1/4 tsp flakey sea salt

1/2 cup coconut condensed milk

3/4 cup & 1 tbs milk of choice

double shot of espresso

ice

2 tbs heavy cream or dairy free creamer

1/2 tsp red and green sprinkles

Step 1

To a small saucepan, add the water and sugars. bring up to a rapid simmer on medium, and simmer for 3-5 mins till the sugar is dissolved.

Step 2

Turn heat to low and add in the vanilla extract, butter flavoured oil, almond extract, salt and condensed milk. stir well and turn the heat back to medium. simmer 5 mins, stirring the whole time, then remove from heat.

Step 3

Transfer sauce into a mason jar/airtight container. let cool slightly then put in the fridge to cool overnight. the sauce will thicken overnight.

Step 4

To make an iced sugar cookie latte, add 2-3 tbs of sauce into your drinking glass. pour your hot brewed espresso overtop and stir, then add enough ice to fill the glass 3/4 full. pour milk of choice over top, leaving some room for the cold foam.

Step 5

Add another 1 tbs of sugar cookie sauce, 1 tbs milk, and cream/non dairy cream to tall container. use a milk frother to froth until the mixture has the consistency of melted ice cream, and pour over top the latte. top with sprinkles and enjoy.